Sticky Toffee Pudding Recipe

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• 6oz/150g stoned dates, chopped
• 175ml boiling water
• 1/2 teaspoon vanilla extract
• 2 teaspoons coffee essence 
• 3/4 level teaspoon bicarbonate of soda
• 3oz/75g butter at room temperature
• 5oz/140g brown sugar
• 2 eggs, beaten
• 2 cardamon pods with the seeds removed, and ground finely in a pestle and mortar
• 6oz/150g self raising flour, sifted

• 1oz/25g walnuts or pecans, roughly chopped
• 6oz/175g brown sugar
• 4oz/110g butter
• 6 tablespoons double/heavy cream
• 4 tablespoons warmed brandy

1. First of all put the dates into a medium sized bowl and pour the boiling water over them. 
2. Add the coffee essence, vanilla extract and the bicarbonate of soda, giving them a quick mix. 
3. Using an electric hand mixer, cream the butter and brown sugar until pale, light and fluffy.
4. Gradually add the eggs, beating well.
5. Carefully fold in the flour and ground cardamon.
6. Add the date mixture and evenly mix.
7. Divide the mixture between the dariole moulds and put onto a baking tray.
8. Place in the oven at 180ºc/350ºf on the middle shelf and bake for approximately 25 minutes, until the tops are firm and springy to the touch.
9. While the puddings are baking make the sauce.
10. Put the walnuts/pecans, brown sugar and butter into a small heavy based pan.
11. Stir over a medium heat until all of the butter has melted and the sugar has dissolved, then turn the heat to high and add the cream.
12. Bring to the boil, stirring all the time
13. Allow to boil for about 4 minutes, until you have a glossy, thick sauce. Put to the side   
14. When you take the puddings out of the oven allow them stand for 5 minutes before removing them from their moulds. (Just slide a knife around the outside of each pudding, and turn them upside down on to a plate.)
15. Carefully pour half a tablespoon of the warm brandy on to the top of each pudding, and then pour over the hot sauce. Serve Immediately
16. We love them with a dollop of our vanilla ice cream recipe.